Ingredients
- 2 Pizza dough (⌀ 24 cm, à ca. 250 g)
- flour for handling
- 120 g mozzarella sticks
- 120 g pizza sauce
- 30 g salami slices
- 5 black olive rings
- 30 g bacon slices
- 1/2 onion rings
- 60 g pizza cheese
Preparation
1. Spread out pizza doughs on the work surface. Rub one side of the pizza dough with a little flour and place it on a fresh sheet of baking paper with the floured side facing down.
2. Cut out round pieces of baking paper all around the dough, leaving 2 tabs (approx. 6 cm wide and 4 cm high) opposite each other - this makes it easy to place the pizza in the pot and take it out again.
3. Cut mozzarella sticks into quarters lengthways and spread them over the pizza dough, leaving a gap of approx. 1 cm to the edge. Fold over the edge of the dough and press down with a fork.
4. Spread pizza sauce on pizza doughs, top one pizza with salami and olives and other pizza with bacon and onions. Finally, spread the cheese on top.
5. Place pot on Navigenio and heat up to the roastinng window on level 6. Place the first prepared pizza with the baking paper in the pot and continue to heat for 1 minute, leaving the Navigenio on level 6.
6. Place pot on inverted lid, place Navigenio overhead and switch to high level, bake for approx. 3 minutes.
7. Remove pizza and place pot back on Navigenio at level 6. Place the second pizza with the baking paper in the pot and continue to heat for 2 minutes.
8. Then place the pot back on the inverted lid, place Navigenio overhead and switch to high level, bake for approx. 3 minutes.
Tip
- If mozzarella sticks are not available, mozzarella pearls can also be used. If these are mixed with a little chopped basil before being rolled up, the cheese edge becomes particularly aromatic.
This recipe has been tested and approved by AMC.
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